Kyoto Spare Ribs
1.
Cut the purchased ribs into small sections, soak them in clean water to remove some blood, then use hot water, add salt, cooking wine, and sugar to marinate for 30 minutes;
2.
Stir in the starch, put the oil in the pan and cook until 70% hot, and fry the lower ribs;
3.
Fry on low fire for 5 minutes, change to high fire for 1 minute;
4.
Fry until the surface is browned to remove the oil;
5.
Chopped garlic;
6.
Mix ketchup and sugar for later use;
7.
Put a little oil in a wok, heat to 50% heat, add minced garlic and sauté;
8.
Put the adjusted tomato juice in, then add soy sauce (I used soy sauce) and water (the amount of water is about 2/3 less than the ribs);
9.
Pour in the ribs and stir-fry well;
10.
After the high heat is boiled, turn to low heat and simmer for about 15 minutes;
11.
The soup is thick and high heat to collect the juice until the soup is evenly coated on the ribs.
Tips:
I learned this dish on the Internet and made it several times. The first time I made it according to the original work, I found that the ribs became harder when it was cold. Later, I increased the cooking time because it was for children. So burn it through and feel more at ease. The kids love it! If you like crisper ribs, you don’t need to cook it for so long, but you have to eat it while it’s hot...
